Chocolate Chocolate Chip Cookies

When I was 8, my dad got a bunch of Otis Spunkmeyer chocolate chocolate chip cookie dough with white chocolate chips. It seemed like we had pounds of the stuff! At the time, I would ask my mom to bake them, eat one, think I was done with them, and then ask her to bake up another batch. As I'm writing this, I am realizing how prophetic that experience was. It prefigures my relationship with the pre-packaged Rice Krispies Treats, which though I initially thought I didn't like them, turned into a beautiful love affair. Similarly, I developed the same relationship with Mississippi Mud Cake. I guess my affection for chocolate chocolate chip cookies, (and Rice Krispies and mud cake), developed like a good rom-com: the two parties beginning with something like indifference or loathing and then growing into an inordinate affection.

Hershey's Special Dark Cocoa Powder

Alicia and I decided that if high class brownies and high brow cookies married for the money and produced an heir to secure the family fortune and position, it would be this cookie. Delicious, elegant, and ready to impress in any social situation, these chocolate chocolate chip cookies are addictive to say the least.

Mixing the cocoa powder with melted butter and sugar intensifies the chocolaty flavor, and while regular cocoa powder works brilliantly,  I am now crushing on the intensity of Hershey's Special Dark Cocoa Powder. The dough was almost black with chocolate force, and it gave the cookies the depth of flavor you should find in quality chocolate chocolate chip cookies. I also loved mixing milk chocolate and semi-sweet chocolate chips for the triple threat chocolate option. When using white chocolate chips, I've discovered that Private Selection Velvety Smooth White Chocolate Chips are the way to go. I picked them up at my local Smith's grocery store. They melt beautifully without becoming grainy. 

Can I say too that the texture of these chocolate chocolate chip cookies is other worldly? When I lost my car keys the other day I easily devoured 8 of these in about half an hour, no problem! Because that was going to make the situation better, right? -sigh- I love the texture of these cookies! Slightly crisp on the outside, thick, chewy. I borrowed the corn starch tip from Sally's Baking Addiction so these chocolate chocolate chip cookies qualify as soft batch, and the stacking-no-mixer-extra-egg-yolk tip from the baker upstairs, plus my own baking brilliance and the result is a cookie trifecta ready to conquer even the most sophisticated of palates. Or, at the very least, a heart ready to love a good cookie again.

Who knew I could say so much about a little cookie?! (Actually, it is a big cookie because big is best.)

This Chocolate Chocolate Chip Cookie recipe it my tribute to those Otis Spunkmeyers I devoured all those years ago. It was developed through much testing, trial, and error. I tried some other recipes, but they always left me feeling like I deserved better. And I was right! With a little patience I created my own perfect chocolate chocolate chip partner. What bliss!

Chocolate Chocolate Chip Cookies

Yield: 18 terrific cookies

Ingredients:

• 14 tbs butter, melted
• 3/4 cup cocoa, Hershey's Special Dark Cocoa Powder
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 1 egg, plus 1 egg yolk
• 1 tsp vanilla
• 1/2 tsp salt
• 1 tsp corn starch
• 1/2 tsp baking soda
• 2 cups flour
• 2/3 cup semi-sweet chocolate chips
• 2/3 cup white chocolate chips, or milk chocolate chips

Directions:

1. Pre-heat oven to 325 degrees.
2. In a smallish bowl, melt butter. Whisk in cocoa powder. Set aside and let cool for about 5 minutes.
3. Once cooled a bit, use a spatula to transfer cocoa butter to a mixing bowl. Mix in sugars.
4. Add egg, egg yolk, and vanilla.
5. Stir in salt, cornstarch, baking soda, and flour. Dough should be pretty thick.
6. Throw in the chocolate chips. You may need to use your hands a bit!
7. Using an ice cream scoop or 1/4 cup measuring cup, form cookies and place on a baking sheet, flattening dough slightly.
8. Bake for 12-14 minutes, until the tops are firm to the touch and barely begin to crack. Do not overbake! Underdone is better once you allow the cookies to cool on the baking sheet for about 5 minutes. Transfer to a cooling rack to continue cooling, if you can wait that long!

Bake the bread. Share the slices!